Can koljenica mean more than one cut?

Check the confidence note below; low confidence or multi-cut rows are flagged when present.

How do you order steak doneness in Lithuania?

In Lithuania, medium rare is called "Vidutiniškai nekeptas". Rare is "Su krauju" and well done is "Gerai iškeptas".

What should I ask for at a butcher in Lithuania?

Ask for "Karkas šaltienai, su kaulu" when looking for koljenica in Lithuania.

shank primal · Croatia

koljenica

Q: What is koljenica in Lithuania?

koljenica is the Croatia retail name for the hind shank, which sits on the shank primal. In Lithuania, the same cut is most often labeled karkas.

Q: What is koljenica called in Lithuania?

Look for karkas—mapped to Hind Shank (hind shank).

Q: What primal is koljenica from?

Hind Shank is on the shank primal (Rear leg, below the knee joint).

In Lithuania, this cut is karkas.

Exact match · Confidence 0.90

Fig. 1 · Rear leg, below the knee joint · shank primal

About this cut

Cross-cut sections of the rear leg bone with surrounding meat. Extremely tough and collagen-rich — produces deeply flavored broth when braised. Classic osso buco cut. One of the most universal braising cuts worldwide.

Primalshank

LocationRear leg, below the knee joint

In Lithuaniakarkas

What is this cut →Global guide →

How to order steak doneness

Croatia → Lithuania

rare	Krvavo	→	Su krauju	48–55°C
medium rare	Slabije pečeno	→	Vidutiniškai nekeptas	55–60°C
medium	Srednje pečeno	→	Vidutiniškai iškeptas	60–65°C
well done	Jače pečeno	→	Gerai iškeptas	70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.

Detailed explanation

“koljenica” in Croatia maps to canonical hind shank (shank: Rear leg, below the knee joint). In Lithuania, look for labels such as karkas. Cross-cut sections of the rear leg bone with surrounding meat. Extremely tough and collagen-rich — produces deeply flavored broth when braised. Classic osso buco cut. One of the most universal braising cuts worldwide.